It was a sunny afternoon, and I found myself wandering through a vibrant local market, intoxicating scents wafting from every stall. As I came across a pile of fresh, earthy pinto beans, I was whisked away to memories of family gatherings where tacos were the centerpiece of joyous feasts. Inspired, I decided to create a dish that honored those memories while celebrating the humble pinto bean. Thus, the Spiced Pinto Bean Tacos with Avocado Lime Crema were born, a delightful fusion of flavors that make for a perfect weeknight dinner or a lively gathering with friends.
Ingredients
1 cup dried pinto beans
4 cups vegetable broth
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
Salt and pepper to taste
8 small corn tortillas
1 tablespoon olive oil
1 avocado, ripe
2 tablespoons sour cream or Greek yogurt
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Sliced radishes (for garnish)
Instructions
Begin by rinsing the dried pinto beans under cold water, removing any debris. Soak the beans in a large bowl of water overnight, or for at least 6 hours. This step is crucial for achieving that tender, creamy texture.
Once the beans are soaked, drain and rinse them again. In a large pot, combine the beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1 to 1.5 hours, or until the beans are tender. You may need to add more broth or water if it gets too thick.
While the beans are cooking, heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
Once the beans are cooked, drain any excess liquid and add them to the skillet with the onion and spices. Season with salt and pepper to taste. Mash the beans slightly with a fork to create a creamy consistency while still leaving some whole for texture. Cook for an additional 5 minutes, allowing the flavors to meld.
For the avocado lime crema, blend the avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt in a food processor until smooth and creamy. Adjust seasoning as desired.
To assemble the tacos, warm the corn tortillas in a dry skillet or microwave. Spoon the spiced pinto bean mixture onto each tortilla, drizzle generously with the avocado lime crema, and top with fresh cilantro and sliced radishes for a delightful crunch.
These Spiced Pinto Bean Tacos are more than just a meal; they are a celebration of flavor and nostalgia. Each bite transports you to a sunlit table filled with laughter and love. So gather your friends and family, serve these delightful tacos, and let the good times roll!